Amaretto Cream Filled Cake (Zuccotto Ripieno
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Amaretto Cream Filled Cake (Zuccotto Ripieno
  Italian    Nuts    Alcohol    Cakes    Creams  
Last updated 6/12/2012 12:54:08 AM. Recipe ID 16043. Report a problem with this recipe.
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      Title: Amaretto cream filled cake (zuccotto ripieno
 Categories: Italian, Nuts, Alcohol, Cakes, Desserts
      Yield: 6 Servings
 
      1    Sponge Cake
    1/2 c  Hazelnuts
    1/4 c  Amaretto
    1/4 c  Light rum
  1 1/3 c  Whipping cream
    1/3 c  Powdered sugar
    1/3 c  Almonds; blanched,
           - chopped, toasted
      1 oz Unsweetened chocolate;
           - grated
 
  Bake hazelnuts in ungreased baking pan at 400~ for 5 minutes or until
  skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2
  minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts.
  Return to baking pan. Bake about 8 minutes until golden brown,
  stirring occasionally. Cool. Cut 4-inch circle from cake. Cut
  remaining cake into 1-inch pieces. Mix together amaretto and rum and
  sprinkle over cake. Line large bowl with waxed paper. Butter waxed
  paper. Place cake circle on bottom of bowl. Line side of bowl with
  three-fourths of the cake pieces. Beat together whipping cream and
  powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts,
  almonds and chocolate. Spoon filling into cake-lined bowl. Place
  remaining cake pieces on filling. Cover and refrigerate 2 hours.
  Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with
  additional grated chocolate if desired.
 




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Recipe ID 16043 (Apr 03, 2005)

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